Carrot Potato Pancakes

3	cups	carrots, shredded		2	tbsp	chopped fresh parsley
1 1/2	cups	potato, peeled and shredded		1	tbsp	chopped fresh dill
1/3	cup	onion, finely chopped		1/2	tsp	salt
4		eggs, lightly beaten				pepper
1/3	cup	flour
In a large bowl, combine carrot, potato, onion, and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste. Heat 1 tbsp vegetable oil in large nonstick skillet over medium high heat. Spoon about 2 tbsp mixture into pan and flatten slightly. Fry on both sides until golden brown. Drain on paper towels. Keep warm in oven while preparing remainder, adding oil as needed. Makes 12 4 1/2inch pancakes.

carrotpotatopancake.html
This page by Pat
updated May 6, 2001

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